Stylist's 100 greatest recipes - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine

2. Panzanella Salad

Ingredients (serves 6)

• 900g yellow and red baby plum tomatoes, halved
• 1 medium red onion, sliced
• 40g fresh basil, ripped
• 280g stale ciabatta, ripped
• 100g capers in brine, drained
• 100g black olives, halved
• 1 tbsp red wine vinegar
• 3 tbsps extra virgin olive oil
• Freshly ground black pepper
• 2 garlic cloves, peeled and crushed
• ½ teaspoon caster sugar
• ½ teaspoon sea salt
• 250g ricotta

Method

Step 1: Mix the yellow and red tomatoes in a bowl. Using your hands, gradually mix in the onion, basil, ciabatta pieces, capers, and pitted black olives. In a separate bowl, beat together the vinegar, oil, pepper, garlic, sugar and salt to make a dressing.

Step 2: Pour the dressing over the salad and mix thoroughly – by now the bread should be softened by the dressing. Tip the whole salad out onto a large serving dish and crumble over the ricotta.

Step 3: Leave for 30 minutes (no longer or the bread will become too rehydrated and you will end up with a soggy mess).

From Supper With Rosie by Rosie Lovell (£16.99, Kyle Books)

3. Feta-Stuffed Butternut Squash

Ingredients (serves 4)

• 2 butternut squashes (500g each)
• 2 tbsps groundnut oil
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 280g sundried tomatoes, roughly chopped
• 4 tbsps pumpkin seeds
• 200g feta cheese, crumbled
• 2 tbsps chopped basil
• 520g fine green beans

Method:

Step 1: Cut the squashes in half lengthways and scoop out the seeds. Roast for 20-25 minutes until slightly browned.

Step 2: Heat the oil in a frying pan, add onions and sweat until soft (4-5 minutes). Add garlic and cook for 5 minutes over a low heat.

Step 3: Mix the sundried tomatoes, pumpkin seeds, crumbled feta, basil and cooked onions together in a bowl. Remove the squashes from the oven and scoop out most of the flesh so there is space for the filling. Fill the squashes with the stuffing mixture and return to the oven for 10 minutes.

Step 4: Steam the green beans over a pan of boiling water for 4-5 minutes until tender. Remove the squash from the oven and serve immediately with the beans.

From The Pure Package: The Diet For Food Lovers by Jennifer Irvine (£20, Orion Books)

4. Doughnuts With Butterscotch Sauce

Ingredients

Doughnuts:

• 700g flour, strong
• 50g sugar
• 200g eggs, fresh
• 15g salt
• 50g yeast
• 150ml milk
• 250g butter, soft

Butterscotch sauce:

• 500g Sugar
• 150g Butter
• 1ltr Double cream

Method

Doughnuts:

Step 1: Dissolve the yeast in the milk.

Step 2: Knead all the ingredients, but the butter, almost together. Then add the butter gradually.

Step 3: Knead dough for about 10-15 mins, until it comes off the sides and is nice and shiny.

Step 4: Spread onto a large plastic tray. Cover with cling film and leave to cool down in fridge (min 5 hours).

Step 5: Weigh out pieces of dough 20g in size. Roll into perfectly round balls and place with the navel faced down onto a silicon paper lined tray. The doughnuts can be made in advance and stored in the freezer. When defrosting, (tray needs to be covered) place in a warm area. When doubled in size they are ready to be deep-fried.

Step 6: Deep-fry at 170C. Turning over once until they are nice and golden.

Step 7: Roll in cinnamon sugar and serve with the Butterscotch Sauce.

Butterscotch sauce:

Step 1: Caramelize the sugar, then add the butter and cook until sugar and butter are completely combined, then add the cream. Bring to the boil.

Step 2: Take off the heat and cool down before consumption.

Recipe courtesy of Paul Whittick

7. Perfect Houmous

Ingredients

• 140g Chickpeas
• 90g Tahini
• 4g Garlic
• 7g Salt
• 5g Lemon salt
• 2g Chopped parsley
• 6g Parsley leaves
• 80ml Lebanese olive oil
• 4g Paprika powder
• 2g Bicarbonate of soda

Method

Step 1: Soak the chickpeas overnight with the bicarbonate of soda.

Step 2: The following day, wash the chickpeas thoroughly and then place in a large pan of boiling water.

Step 3: Before the chickpeas are completely cooked, remove a handful of them to be used later as garnish.

Step 4: Keep the heat on the remaining chickpeas until they are cooked thoroughly, then wash them again to remove the skins. The whole cooking process takes around two hours

Step 5: Once completed, put the chickpeas in a strainer and then add some ice at the top to help chill the mix.

Step 6: Once this has chilled, put the chickpeas in a blender with the garlic, then mix until it resembles the texture of houmous. Add the tahini, salt, lemon salt and blend until you achieve a velvety smooth texture.

Step 7: To ensure it retains its flavour, keep in the fridge for a few hours, and then dish it up.

Step 8: Garnish with paprika, chopped parsley and the remaining chickpeas in the middle. Then add the parsley leaves and a splash of olive oil.

Tip: Serve alongside pita bread or for a healthier option with carrots, cucumber, or any raw vegetable of your choice.

For more recipes, download the Dubai Foodie Guide at definitelydubai.com

8. Nigella's Cappucino pavlova

Ingredients

• 250g caster sugar
• 4 tsps instant espresso powder, not instant coffee
• 4 egg whites
• Pinch of salt
• 2 tsps cornflour
• 1 tsp white wine vinegar
• 300ml double cream
• 1 tsp cocoa powder

Method

Step 1: Preheat the oven to 180C/gas mark 4. Line a flat oven sheet with baking parchment and, using a 23cm cake tin, draw a circle on it.

Step 2: Mix the sugar with the instant espresso powder in a small bowl and set aside.

Step 3: In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks (see image 2). Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.

Step 4: When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon.

Step 5: Dollop the meringue mixture inside the drawn circle. Smooth and shape it with a spatula so that it looks rather like the crown of a boater: it must be flat on top.

Step 6: Put it in the oven and immediately turn down to 150C/gas mark 3 and cook for an hour. Switch off the oven and leave inside until cool.

Step 7: Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper.

Step 8: Whip the double cream until thick but soft and spread delicately over the top of the meringue. With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style.

Click here to view Nigella's 10 exclusive-to-Stylist recipes

9. Angela Hartnet's Seared Lamb With Mint and Feta

Ingredients (serves 4)

• 4 lamp rump steaks
• 4 tbsp olive oil, plus extra for dressing the salad
• 200g feta cheese, cut into cubes
• 1 red onion, finely sliced
• 1 tbsp pine nuts
• 2 tbsp chopped mint
• 2 tbsp chopped flat leaf parsley
• 2 tbsp chopped basil
• 1 bag of mixed salad leaves aged balsamic vinegar, for serving
• Salt and freshly ground black pepper

Method

Step 1: Trim any excess fat from the steaks with a sharp knife and season well. Preheat the oven to 180 degrees/fan 160 degrees/ gas mark 4

Step 2: Heat 4 tablespoons of olive oil in a frying pan and brown the lamb on all sides. Transfer the pan to the preheated oven and cook the lamb for about 4 minutes on each side. Remove from the oven and leave to rest in a warm place.

Step 3: Mix the feta, onion and pine nuts with the chopped herbs and salad leaves. Add some olive oil and season with salt and pepper.

Step 4: Carve the lamb steaks into two or three slices and mix with the salad. Finish with a few drops of balsamic vinegar and serve immediately.

See all of Angela Hartnett's dinner party menu here

12. Pistachio cake with white chocolate frosting

Ingredients (serves 8 - 10)

• 200g ground pistachios
• 1/2 tsp ground cardamom
• 150g unsalted butter
• 225g self-raising flour
• 185g caster sugar
• 3 eggs
• 125ml thick yoghurt
• 100g white chocolate
• 200g cream cheese
• 1/2 tsp rose water
• 1 tbsp icing sugar
• 1/4 tsp ground cardamom
• 1-2 small edible roses
• 1 tbsp icing sugar

Method

Step 1: Preheat the oven to 180°C/gas 6. Butter and line a 20cm cake tin with baking paper.

Step 2: Blend the ground pistachios, cardamom, butter, flour and sugar in a food mixer. Then combine with the eggs and yoghurt in a mixing bowl. Pour the mixture into the cake tin and bake in the oven for one hour. Cover the cake with foil halfway through cooking then allow to cool on a rack.

Step 3: To make the frosting, melt the chocolate in a bowl over a saucepan of simmering water, and allow to cool. In a separate bowl combine the cream cheese with the rose water, then add the cooled chocolate. Sift in the icing sugar and sprinkle in the ground cardamom. Mix well until you have smooth cream.

Step 4: Serve cake accompanied by the chocolate and cardamom cream. Sprinkle with edible roses and dust with icing sugar.

From Orient Express by Silvena Rowe (£20, Hutchinson)

13. Bolognese sauce with mushrooms

Ingredients

• 500g Parioli Conchiglie Pasta
• 1 jar Parioli Bolognese sauce with mushrooms
• 50cl olive oil for salads
• 30gr finely chopped Aubergine
• 30gr finely chopped Onions
• 1 clove of garlic
• 100g button mushrooms
• 30g carrots
• 30g celery
• 100g parmesan cheese

Method

Step 1: Put olive oil into a frying pan and add chopped onions, garlic, carrots and celery.

Step 2: Let it cook for 7-10 min.

Step 3: Add mushrooms and cook for 1 more minute.

Step 4: Add the jar of Parioli Bolognese sauce, stir and if too thick add a little water.

Step 5: Meanwhile you are cooking the pasta according to the timing on the packet. When cooked, drain it and toss it with the sauce.

Step 6: Sprinkle with parmesan and serve.

14. British Cheesecake with Warm Blueberries

Ingredients

Cheesecake:

• 150ml orange juice
• 14 sponge fingers
• 200g low fat soft cheese
• 150g natural Greek-style yogurt
• 2 eggs, beaten
• 50g caster sugar
• 2 teaspoons vanilla extract
• 75g Wensleydale or white Cheshire cheese, finely grated

Topping:

• 175g blueberries
• 50g caster sugar
• Icing sugar, for sprinkling
• Mint leaves, to decorate (optional)

Method

Step 1: Preheat the oven to 180C / 350F / Gas Mark 4. Grease a 20cm (8 inch) square shallow cake tin, or grease and line a deeper one with a loose bottom.

Step 2: Pour the orange juice into a shallow dish, then briefly dip in the sponge fingers, one by one, and line them up in the base of the cake tin to fit snugly. You will have to trim some of them to fit. If you have any juice left, sprinkle it over the sponge fingers.

Step 3: Beat together the soft cheese, yoghurt, eggs, caster sugar, vanilla extract and Wensleydale or Cheshire cheese. Pour over the prepared base. Transfer to the oven and bake for 45 - 50 minutes, until risen, set and golden. Cool, then remove from the tin.

Step 4: For the topping, warm the blueberries with the sugar and about 3 tablespoons of water for about 2 - 3 minutes, until the sugar and juice from the blueberries turns syrupy.

Step 5: decorated with mint leaves, if you like.

If you like this recipe, visit the British Cheese Board website for more.

17. Cranberry, Rosemary and Cornish Sea Salt Bread

Ingredients

• 2 tablespoons olive oil + extra to grease the casserole
• 750g (1lb 10oz) strong white flour + extra to dust the casserole and for kneading
• 2 teaspoons Cornish sea salt - crushed
• 1 teaspoon freshly ground black pepper
• 1 sachet (7g) instant fast acting dried yeast
• 375ml (1 ½ cups) very hot water
• 125ml (½ cup) milk
• 2 tablespoons olive oil
• 70g (2 ½ oz) semi dried cranberries
• 3 tablespoons freshly chopped rosemary
• 2 teaspoons Cornish sea salt for the topping

Method

Step 1: Grease the casserole with a little oil and dust lightly with some of the extra flour. (NB: the lid is not required for this recipe)

Step 2: Sieve the flour into a large warm bowl and stir in the yeast, black pepper and the 2 teaspoons of crushed sea salt.

Step 3: Put 375ml (1 ½ cups) very hot water into a jug and add the cold milk and the olive oil to it. (This will give you the correct temperature for mixing) .

Step 4: Stir the cranberries and rosemary into the dry ingredients then gradually stir in the liquid. The dough should be slightly wet, but not sticky – if it seems a little dry add a little more milk.

Step 5: Turn the dough out onto a well floured surface, knead gently for 1-2 minutes until smooth and roll into a ball.

Step 6: Transfer the dough ball to the casserole with any seams or folds tucked underneath. Brush the top with a little olive oil. Cover loosely with oiled cling film wrap and leave in a warm place to rise for between 40 minutes to 1 hour. The dough should be well risen and just over the rim when it is ready to bake.

Step 7: Remove the cling film and sprinkle the sea salt over the top of the dough before baking in the centre of the oven for 35-40 minutes until risen and golden brown. Cool in the dish for 5 minutes before turning out.

Why not try and bake this in a Le Creuset dish?

18. Lancashire Red Onion and Pepper Tart

Ingredients

• 4 individual shortcrust pastry tarts
• 15g (1/2oz) butter
• 2 red onions, sliced
• 100g (4oz) roasted red peppers (from a jar), torn into pieces
• 8 cherry tomatoes, halved
• A few drops balsamic vinegar
• 100g (4oz) Lancashire cheese, cut into chunks
• Freshly ground black pepper
• Fresh thyme sprigs

Method

Step 1: Pre-heat the oven to 180C / fan oven 160C / Gas Mark 4.

Step 2: Arrange the pastry tarts on a baking sheet.

Step 3: Melt the butter in a non-stick frying pan and gently fry the onions for 8-10 minutes until soft and tender. Add the roasted peppers, cherry tomatoes and balsamic vinegar, stirring gently. Spoon into the tarts and share the chunks of Lancashire cheese between them. Season with black pepper and add a couple of thyme sprigs to each tart.

Step 4: Transfer to the oven and bake for 8-10 minutes until warmed through. Serve with salad.

Tip: As an alternative to Lancashire cheese, try the tarts with Cheshire, Wensleydale or Caerphilly instead.

Recipe courtesy of BritishCheese.com

19. Stuffed Cabbage Leaves

Ingredients

• 1 savoy cabbage
• 400g tomato sauce (see recipe below)

For the stuffing:

• 250g ricotta
• 50g Grana Padano Cheese, finely grated
• 100g Prosciutto di San Daniele (sliced & cubed)
• Half a teaspoon of nutmeg
• 1 egg
• Salt and pepper

For the tomato sauce:

• 4 tablespoons of extra-virgin olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, peeled and lightly crushed
• Salt and freshly ground black pepper
• 800g (two standard tins) tinned tomatoes

Method

Step 1: Bring a large pan of salted water to the boil. Cut the base off the cabbage and carefully separate the leaves discarding the first three tough dark green ones. Drop in around ten leaves and boil for around five minutes until softened in the middle part of the stem. Remove the leaves with tongs and put into iced water to stop the cooking. This will help to keep the bright green colour too. After a couple of minutes remove from the water and lay to drip-dry onto a tea towel.

Step 2: Preheat the oven to 180C. Meanwhile mix the cubed Prosciutto di San Daniele and other ingredients together for the stuffing. Cut a triangle out of the bottom of each cabbage leaf and make little slits with a sharp knife along the thickest part of the backbone of each leaf. Put a tablespoonful of stuffing in each leaf and start by folding in the outside leaves in and then fold over the stem end. Roll up with the thinnest part of the top of the leaf on the outside. If any leaves break, double wrap them using another leaf. Continue until the stuffing is used up.

Step 3: Pour a layer of tomato sauce onto the bottom of a lasagne dish. Put the cabbage rolls in a single layer in a lasagne dish and pour over the rest of the tomato sauce. Scatter over the remaining Grana Padano Cheese and bake for 30 minutes or until the cabbage leaves are cooked through and the cheese is golden brown.

Step 4: Soften the onion and garlic with a generous pinch of salt and a good twist of black pepper in the oil in a large saucepan over a medium heat for around ten minutes. Add the tomatoes and wash the cans out with 100ml of water. Add this to the pan. Simmer the tomatoes for around 20 minutes, mashing them with a potato masher to break them up. Adjust the seasoning as necessary and remove from the heat.

22. Lauren Goodger's Rocky Road

Ingredients

• 100g of butter, roughly chopped
• 300g of dark chocolate, broken into squares
• 3 tbsp of golden syrup
• 140g of Rich Tea biscuits, roughly crushed
• 12 pink marshmallows, quartered using scissors
• 2 x 55g of Maltesers (Lauren's favourite), Milky Way or Crunchie

Method

Step 1: Gently melt the butter, chocolate and syrup in a large pan over a low heat, stirring frequently until smooth, then cool for about 15 mins.

Step 2: Stir the crushed biscuits and sweets into the pan until well mixed, pour into a 17cm / 6 ½ inch square tin lined with non-stick baking paper and spread the mixture to roughly level it.

Step 3: Chill until hard and then take out of tin and remove paper.

Cut into fingers.

Celebrity Bake Book is on sale now, with all funds going towards the Ben Kinsella Trust. Buy the book at foodnetwork.co.uk

23. Maldon salted dark chocolate fondant with Maldon Salted caramel and macadamia ice cream

This dessert should have a liquid centre, so chef Ben Purton advises cooking a test fondant beforehand (and of course eating it!) so you can tell if you need to adjust the cooking times.

Ingredients

For the ice cream:

• 500ml double cream
• 500ml milk
• 1 vanilla pod, seeded
• 200ml pasteurised egg yolk
• 300g caster sugar
• 200g macadamia nuts
• 2 tsp Maldon sea salt flakes

For the fondants:

• 250g dark chocolate couverture (minimum 60% cocoa solids)
• 10g Maldon sea salt
• 250g unsalted butter
• 5 whole eggs
• 5 egg yolks
• 300g caster sugar
• 250g plain flour

Method

Ice cream

Step 1: In a large bowl, mix the yolks and 200g of the sugar together thoroughly, so that there are no lumps. Do this in advance, and you will find the custard cooks quicker as the sugar draws moisture from the eggs. If you cannot get pasteurised egg yolk then just use the equivalent weight in separated egg yolks.

Step 2: Boil the cream and milk with the vanilla pod – this will release the oils and aromatic flavours. Pour half the liquid over the yolk mix, and stir it with a whisk to incorporate it quickly. Return the pan to the hob, and then pour the all egg mix back into the milk remaining in the pan.

Step 3: Lower the heat and continue to stir with a spatula; raise the temperature gradually until it reaches 82C or until it is thick and coats the back of a spoon. Be careful, as if you heat the mix too far the custard will curdle or split. As soon as the custard is cooked, remove it from the heat and pass it through a fine sieve into a bowl or container. Immediately chill it over ice to stop the cooking process.

Step 4: Preheat the oven to 180C/350F/gas 4 and line a baking tray with greaseproof paper. Spread the macadamia nuts out on it and roast them in the oven while the custard is cooling. Take them out as soon as they are a rich golden brown.

Step 5: Put the rest of the sugar into a clean, dry, heavy-based pan and, over a medium heat, begin to melt the sugar. Using a wooden spoon, move the sugar around as it melts and starts to colour. You will need to take this sugar to caramel stage which is at least 180C, so be very careful! When the colour is golden, and all the sugar crystals are melted and the syrup is clear, pour the caramel over the nuts and leave it to set. Once cool, break up the caramel, smashing it lightly with the end of a rolling pin to create smaller bite-sized chunks. Sprinkle the salt crystals into the mix.

Step 6: Place the custard in an ice-cream machine and churn until thick and almost frozen, following the manufacturer’s instructions. Then fold in the caramel chunks and salt crystals and place the ice cream in the freezer to set up and crystallise a little more. Make sure the ice cream is not too runny when you mix in the caramel as otherwise the salt may dissolve – it is a much tastier effect to have the crystals melt in the mouth.

Fondant

Step 1: Melt the chocolate and butter until smooth and lump free. The chocolate should not get too hot – it will be fully liquid at 30C and burn above 60C – and your mix should be warm, not hot. You can use a microwave if you can set a low-enough power and melt it slowly; otherwise put it in a dry bowl over a pan of simmering water, with the bottom of the bowl clear of the surface of the water. Be careful not to get any water in the mix or it can seize.

Step 2: Lightly whisk the eggs and sugar together. If you have melted the chocolate in a bowl over water, take the bowl off the pan. Stir the egg mixture into the melted chocolate, then fold in the flour and the Maldon salt.

Step 3: Grease and sugar 8 large ramekins or grease and line dessert rings. Pipe or spoon the mixture into these moulds until they are about three-quarters full. Just before serving, cook for about 8–12 minutes – depending on the size of the mould and thickness of the edges – until the mix has risen, but the cake should not be cooked all the way through.

Remove from the oven, and serve with the ice cream on the side.

Tip: If you are short on time, or don't have an ice-cream machine, just make the caramel nut mix and fold it into a shop-bought high quality vanilla ice cream… Shhhh, no one will know!

From the Maldon Salt Company and the Dessert Island Recipes cookbook.

24. Ginger Ice Cream Cookie Stack

Ingredients

For the cookies:

• 350g self raising flour
• Pinch of salt
• 200g golden caster sugar
• 1 tbsp ground ginger (optional)
• 1 tsp bicarbonate of soda
• 115g unsalted butter
• 80g golden syrup
• 1 large egg beaten
• 150g Opies stem ginger (finely chopped)
• 10g Opies stem ginger syrup (from the jar)

For the ice cream:

• 3 Large Eggs
• 45g Caster Sugar
• 450ml Double Cream
• 6 pieces of Stem Ginger - finely cut
• 5 tbs Ginger Syrup Cookies

Method

Cookies:

Step 1: Preheat the oven to 160C /325oF/ or gas mark 3. Line three baking trays with greaseproof paper.

Step 2: Sieve the flour into a large mixing bowl. Add the salt, sugar, ground ginger and bicarbonate of soda and stir to combine.

Step 3: Melt the butter and syrup in a small saucepan and remove from the heat and leave to cool.

Step 4: Pour the butter mixture over the dry ingredients and add two thirds of the stem ginger.

Step 5: Mix thoroughly and using your hands bring the dough together. Shape the dough into 20 large balls and place on baking tray evenly spread apart.

Step 6: Gently flatten the balls and add a few pieces of the remaining stem ginger on top of each cookie. Bake for 12-15 minutes then remove and cool before eating.

Ice cream:

Step 1: Whisk the eggs and sugar together in a large bowl. In another bowl whip the cream until soft peaks form.

Step 2: Fold the whipped cream into the egg and sugar mixture. Add the chopped ginger and ginger syrup and gently combine.

Step 3: Pour into a suitable freezer container and freeze for 24 hours.

Step 4: Gently stir the ice cream after approx 2 hours to ensure even distribution of the ginger pieces.

Step 5: Repeat this process after a further 1 hour freezing time. When the ice cream is ready, remove from the freezer and allow to soften slightly.

Recipe courtesy of Opies

27. Lager Battered Fish with Chips

Ingredients

• Two fillets of white fish (e.g. Cod, Hake or Pollack – choose something with a good firm flesh and which is preferably sustainable)
• Approx 300g flour
• One bottle of Freedom Organic Lager
• Three large Maris Piper potatoes
• Vegetable oil
• 100g garden peas
• One clove of garlic
• 10ml vegetable stock
• Rosemary
• Thyme

Method

Step 1: Cut the potatoes into chips of your preferred size and rinse under running water. Boil the chips in salted water to blanch them and allow to rest.

Step 2: To make the fish batter sift approx 100g of flour in a bowl and start to slowly add Freedom Organic Lager, stirring in to the flour as you pour. The trick is not to measure but aim for 75ml of beer for every 100g of flour.

Step 3: Continue adding flour and beer until you reach the consistency of pancake mixture. Try not to over whisk as this will make the batter chewy.

Step 4: Leave batter to stand for 10 minutes and heat oil to a minimum of 180C.

Step 5: Dredge the fish in the batter and let it coat thickly. Carefully place into the hot oil one at a time and leave until the batter is golden brown. It should take 5-8 minutes.

Step 6: Remove the fish and leave to drain on a wire rack or paper towels.

Step 7: Repeat the frying process with the chips until golden brown, being careful not to fry too much at one time.

Step 8: For the pea puree, blend the peas, garlic and vegetable stock with a little parsley and thyme until it reaches the desired consistency.

Recipe courtesy of Freedom Brewery

28. Insalata Zucca, Speck & Bufala - Butternut squash, Buffalo mozzarella and Speck salad

Ingredients

• ½ butternut squash, cut into 8 wedges
• 1 tablespoon olive oil
• Sea salt and freshly ground black pepper
• A pinch of dried chilli flakes
• 1 large 250g ball of mozzarella, torn into 4
• 2 tablespoons cream fraiche
• The juice of half a lemon
• 2 tablespoons of really good extra virgin olive oil, plus a bit extra for drizzling
• 2 handfuls rocket leaves
• 8 leaves radicchio or red chicory, split in two
• 4 slices speck

Method

Step 1: Heat the oven to 220C.

Step 2: Pop the butternut onto a baking tray then drizzle with the oil and season with salt and pepper, making sure you coat the squash thoroughly.

Step 3: Pop into the oven and then bake for 20 minutes, turning after about 12. Weirdly the first half takes a bit longer to brown. You want the squash to be golden and cooked through. Remove from the oven and place 2 pieces of squash on each of 4 plates.

Step 4: Tear the ball of mozzarella into 4 even pieces and place onto the plates next to the squash. Drizzle the cheese with a tiny bit of extra virgin olive oil and season with some salt and pepper.

Step 5: In a mixing bowl, mix together the crème fraiche, lemon juice, 2 tablespoons of oil and seasoning. Add in the leaves and coat gently, making sure not to over saturate them. Take a quarter and roll it up in a slice of the speck ham and place on top of the mozzarella and squash, letting any loose leaves tumble down. Repeat with the other 4 slices of ham, placing onto the other 3 plates. Drizzle with a spot more olive oil and serve.

Recipe taken from a special menu created by Gizzi Erskine & Joe Gray available at Zizzi Restaurants nationwide to raise money for The Prince’s Trust.

29. Guanciale di Maiale - Slow braised Pigs cheeks in cider, with smashed celeriac and salsa verde

Ingredients

• 500ml dry cider
• 300ml dry white wine
• 2 tablespoons plain flour
• ¼ teaspoon sea salt

* Freshly ground black pepper

• 8 pigs cheeks, trimmed of excess fat and sinew
• 4 tablespoons light olive oil
• 2 largish onions, finely chopped
• 2 medium carrots, peeled and finely chopped
• 1 bulb garlic, cut across its middle
• 1 teaspoon tomato puree
• 4 stalk rosemary
• 4 stalks thyme
• 4 stalk sage
• 500ml brown chicken stock

For the mashed celeriac:

• 500g celeriac, peeled and cut to 2cm dice
• 50g butter
• 30ml milk
• Sea salt and freshly ground black pepper

For the salsa verde:

• 1 garlic clove, peeled
• small handful of capers
• small handful of pickled gherkins or cornichons
• 6 anchovy fillets
• 2 large handfuls of flat-leaf parsley
• bunch of fresh basil leaves
• handful of fresh mint leaves
• 1 tablespoon Dijon mustard
• 3 tablespoons red wine vinegar
• a squeeze of lemon
• 150ml olive oil
• Sea salt and freshly ground black pepper

Method

Step 1: To begin with place the cider and wine in a pan and reduce the volume of liquid by half. This will take out the harshness of the alcohol and add tons of sweetness to the dish. Just set this to the side for later while you get on with the rest of the dish.

Step 2: Pop the flour and seasoning in a bowl or large sandwich bag, then add in the pigs cheeks and coat thoroughly in the flour either with your fingers or by shaking the now zip locked bag around.

Step 3: Heat 2 tablespoons of the oil in a large casserole pan then brown the pig’s cheeks on all sides until they have a really crisp dark golden edge to them. This could take around 6-8 minutes, then remove from the pan with a slotted spoon and leave to rest on a plate that will collect all its juices.

Step 4: Add the remaining oil into the pan along with the onions, carrots and garlic and turn down the heat. Sweat the vegetables in the pan for around 10 minutes or until softened. To begin with you will need to stir with a bit of elbow grease to scrape up all the delicious marmitey meat residue up from the bottom of the pan, as this is where tons of the flavour is held. It’s so important to not let this scorch. For the last 2 minutes of cooking add in the tomato puree and increase the temperature. Lightly caramelise the vegetables in the puree. Meanwhile bunch the rosemary, thyme and sage into a bundle and tighten with some string. Pop this into the pan with the veggies and stir around for a minute to ‘wake-up” the flavour of the herbs, then pour over the reduced alcohol and the stock. Leave to braise for 21/2 hours or until the pigs cheeks break up with ease and the sauce has thickened and become more like a thickish glaze. Season with salt and pepper if need be.

Step 5: Place all the salsa verde ingredients into a food processor and blitz. (Some purists claim you should hand-chop all the ingredients and if you can be bothered, go for it but, frankly, it makes little difference and saves a whole heap of mess and time doing it with a machine!)

Step 6: To make the celeriac; bring the celeriac to the boil and cook until tender. This should take 15 minutes but check. Drain and then smash with a potato masher, but don’t completely mash. You want some texture to this and it not to be completely smooth., stir through the butter and milk and then season with salt and pepper.

Step 7: To serve, plate-up the celeriac between 4 plates. Pile on 2 pigs cheeks on each and glaze with the sauce. Finally drizzle about 1 tablespoon of salsa verde and finish with some extra virgin olive oil to serve.

Recipe taken from a special menu created by Gizzi Erskine & Joe Gray available at Zizzi Restaurants nationwide to raise money for The Prince’s Trust.

32. Beef with Walnut and Parsley Pesto

Ingredients

• 1 x 350-450g lean mini beef topside roasting joint
• Salt and freshly milled black pepper
• 10ml/2tsp rapeseed or olive oil

For the Walnut and Parsley Pesto:

• 1 x 25g pack fresh flat-leaf parsley
• 75g/3oz walnuts, toasted and roughly chopped
• 75g/3oz grated Parmesan cheese
• 2 garlic cloves, peeled
• Salt and freshly milled black pepper
• 100ml/3½fl oz extra virgin rapeseed or olive oil
• Grated zest of 1 lemon

Method

Step 1: To prepare the pesto; place the parsley, walnuts, cheese, garlic and seasoning in a food processor or blender and on the `pulse’ setting blend until combined. Slowly add the oil and 'pulse' until the pesto is blended. Adjust the seasoning if required and stir through the lemon zest.

Step 2: Place the joint on a chopping board. Make a deep cut with a sharp knife through the centre of the joint and then cut a cylindrical hole from one end of the joint to the other. Remove the excess meat and set aside and tightly stuff the hole with the pesto. Season the joint and drizzle with the oil.

Step 3: Preheat the oven to Gas mark 4-5, 180-190C, 350-375F.

Step 4: Place the reserved cylinders of meat on top of a roasting rack in a roasting tin. Position the mini joint on top and roast uncovered for 40-50 minutes (for medium). Cover with foil if browning too quickly.

Slice the roast and serve with any pan juices, mashed potatoes and seasonal vegetables.

Tip: Store any remaining pesto in the fridge and use as a pasta sauce for a quick mid-week supper dish.

Recipe courtesy of simplybeefandlamb.co.uk

33. Beef and Stout Pie

Ingredients

• Olive oil
• 3 medium red onions (peeled and chopped)
• 3 cloves of garlic (peeled and chopped)
• 30g butter, plus extra for greasing
• 2 carrots (peeled and chopped)
• 2 sticks of celery (trimmed and chopped)
• 4 field mushrooms (peeled and sliced)
• 1kg brisket of beef or stewing beef, cut into 2cm cubes
• A few sprigs of fresh rosemary (leaves picked and chopped)
• Sea salt and freshly ground black pepper
• Two bottles of Freedom Stout
• 2 heaped tablespoons plain flour
• 200g freshly grated Cheddar cheese
• 500g best-quality ready-made all-butter puff pastry
• 1 large free-range egg

Method

Step 1: Preheat the oven to 200 degrees/gas 5

Step 2: In a large ovenproof pan, heat a glug of olive oil on a low heat. Gently fry the onions for about 10 until softened but not browned. Turn up the heat and add the garlic, butter, carrots, celery and mushrooms. After five minutes remove the vegetables to another pan and keep to one side.

Step 3: Add the beef, rosemary and a little seasoning to your original pan. Brown the meat for a few minutes (until you start to get some nice sticky bits on the bottom of the pan).

Step 4: Return the veg to the pan and add 400ml of Freedom Stout to deglaze the pan. Place a lid on the pan and cook in the oven for about an hour.

Step 5: Once removed from the oven, remove the lid and return the pan to the hob. Allow to thicken on a low heat (if necessary) and crumble in the cheese.

Step 5: Roll out the pastry and place on top of the dish. Beat the egg and coat the top with egg wash to give a nice glaze.

Step 6: Return to the oven until the pastry is browned (approx 10-12 minutes depending on oven).

Serve generously with a bottle of Freedom Stout and enjoy!

Recipe courtesy of Freedom Brewery

34. New York Cheesecake

Ingredients

• 200g digestive biscuits, whizzed into crumbs
• 100g butter, melted
• 600g cream cheese
• 250g mascarpone
• 200g caster sugar
• 1 Dr. Oetker Select Vanilla Pod, seeds only
• 3 medium eggs
• 2 tbsp Cornflour
• 1 medium just ripe mango

To decorate:

• 170g fresh raspberries
• 150ml double cream

Method

Step 1: Heat the oven to Mark 3/170°C. Mix the biscuit crumbs with the melted butter and press into a lightly greased 20cm spring-clip cake tin. Chill well.

Step 2: Whisk together the cream cheese, mascarpone, caster sugar, vanilla, eggs and cornflour until smooth.

Step 3: Peel the mango and dice until bite size. Fold the mango into the cheesecake mix.

Step 4: Pour into the tin and level. Bake for 50 mins-1 hr. Allow to cool.

Step 5: Before serving, whip the cream until softly peaking. Spoon into a piping bag, fitted with a medium nozzle, and pipe around the edge.

Step 6: Place the fresh raspberries in the middle of the cheesecake.

Recipe courtesy of Dr Oetker

37. Yvonne Bishop-Weston’s Power Salad

Ingredients

For the dressing:

• 50g natural organic yogurt or soya yogurt
• 4g (1 teaspoon) fresh dill - finely chopped
• 10g (1 teaspoon) horseradish
• 2 tablespoons fresh lemon juice

For the salad:

• 2 Omega-3 eggs hard boiled or poached
• 80g cooked beetroot - chopped
• 60g yellow pepper - chopped
• 40g (2 tablespoons) sprouted beans and lentils (supermarket mix)
• 2 handfuls (40g) of mixed leaves - washed and drained
• 6 walnut halves
• Rock salt to taste

Method

Step 1: Mix the dressing ingredients together.

Step 2: Boil the eggs (we like the yolks to be a little soft and ever so slightly runny but you should cook them to your taste).

Step 3: Place the leaves on a plate. Mix the beetroot, peppers and sprouted beans and place on the leaves. Cut the egg into halves and place on the beetroot mix with the walnuts. Top with the dressing and serve immediately.

Step 4: Toast the rye bread and add the topping of your choice.

Serve with 1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini.

Recipe from lovebeetroot.co.uk

38. Chickpea, roast shallot & feta salad

Ingredients

• 12 Shallots, peeled & cut in half
• 2 cloves garlic, whole & unpeeled
• 25g butter, cut into small dice
• Salt & freshly ground black pepper
• 1 can chickpeas, drained and rinsed
• 200g feta cheese, crumbled
• 100g soft round lettuce

For the dressing:

• 3 tbsp extra virgin olive oil
• 2 tbsp sherry vinegar
• 1 teaspoon honey
• I small bunch flat leaf parsley, roughly chopped

Method

Step 1: Place the shallots in a roasting tin, cut side up and dot with the butter and a grind of salt and pepper. Add the unpeeled whole garlic cloves to the tin and roast in the oven at 200°C/gas mark 6 for 15 minutes until the onions are soft and golden.

Step 2: When the onions are cooked remove them to a plate whilst you make the dressing in the roasting tin. Squeeze the garlic out of its skin and mash it up with a fork. Add the oil, vinegar and honey and using a small whisk combine with the mashed roast garlic, scraping the bottom of the tin to get off all the caramelized shallot juices. Add the chopped parsley and taste, adding more seasoning if necessary.

Step 3: Add the chickpeas to the tin and toss to coat in the dressing.

Step 4: In a serving dish arrange the lettuce with the roast shallots and pour over the chickpeas and dressing. Top with the crumbled feta and serve immediately.

Recipe courtesy of ukshallot.com

39. Parmesan Roast Chicken with Roasted Cherry Tomatoes

Ingredients (serves 4)

• 4 organic chicken breasts, skinless and boneless
• 150g Parmesan cheese, grated
• 1 tbsp fresh thyme, chopped
• 4 large vines of organic cherry vine tomatoes
• 8-10 tbsp extra virgin olive oil
• 4 tbsp balsamic vinegar
• ½ tsp granulated sugar
• Small handful of freshly torn basil leaves

Method

Step 1: Preheat the oven to 180°C, Gas mark 4.

Step 2: Place the chicken breasts on a non-stick baking tray and top them with the grated cheese. Season with the chopped thyme and salt and pepper.

Step 3: Lay the vines of tomatoes around the chicken, then mix together the oil, vinegar and sugar to form a dressing.

Step 4: Pour the dressing over the tomatoes then cook the whole lot in the oven for 20–25 minutes until the chicken is cooked through and the parmesan cheese is golden.

Step 5: Garnish with the basil leaves and serve.

This recipe was developed for the Discover Organic recipe book by Organic UK

42. Razor Clams with Wild Boar Bacon

Ingredients

• 8 or 12 live razor clams
• 150g wild boar bacon or normal bacon in one piece
• ½ glass white wine
• A few sprigs of thyme
• A few parsley stalks
• 3 garlic cloves, peeled and roughly chopped
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 50g butter
• Handful of hedgerow garlic, chopped

Method

Step 1: Preheat the oven to 150°C/gas 2. Wash the razor clams under cold running water for 10 minutes. Meanwhile, chop the bacon roughly into 1cm pieces, blanch in boiling water for 2 minutes, then drain and set aside.

Step 2: Put the razor clams into a cooking pot with the white wine, thyme, parsley stalks, garlic and salt. Cover with a tight-fitting lid and cook over a high heat for a couple of minutes, giving the occasional stir, until the shells are just starting to open. Drain in a colander.

Step 3: When cool enough to handle, carefully remove the clams from their shells, keeping the shells intact. Cut away the dark looking sac and discard, then cut each calm into two or three pieces. Lay the razor shells in a warm shallow baking dish.

Step 4: Heat the oil in a pan and fry the bacon over a medium heat for a couple minutes until lightly coloured. Add the butter and hedgerow garlic.

Step 5: Arrange the clams in their shells, scattering over the bacon and garlic mixture. Warm through in the oven for a couple of minutes, then serve.

Recipe courtesy of Lee Streeton and Mark Hix at HIX at The Albemarle

43. Orange, Carrot and Date Salad

Ingredients (serves 2)

• 1 large or 2 small oranges
• 1/4 small red cabbage, core removed, finely shredded
• 1 small-medium parsnip, peeled and coarsely grated or cut into juliennes
• 2 tablespoons extra virgin olive oil
• 2 Medjool dates, stones removed, sliced
• A couple of sprigs of thyme, leaves only, chopped
• Sea salt and freshly ground black pepper

Method

Step 1: Slice the top and bottom from the orange. Stand it upright on a board and work your way around it with a sharp knife, cutting off the skin and all the pith. Cut out the segments from between the membranes, working over a bowl to save the juice, letting the segments fall into the bowl. When finished, squeeze the juice from the remaining membrane into the bowl too.

Step 2: Put the finely shredded cabbage and grated parsnip into another bowl, add most of the orange juice (not the segments) and trickle over the olive oil. Add a little salt and pepper, toss the lot together with your hands and then transfer to serving plates.

Step 3: Scatter the orange segments and date slices over the red cabbage and parsnip and finish with a scattering of thyme. Serve straight away.

From River Cottage Veg Every Day! By Hugh Fearnley-Whittingstall (£25, Bloomsbury)

44. Asian Salmon Tartare with Wasabi Mayonnaise

Ingredients (serves 4)

• 500g sashimi-grade salmon (any good supermarket fish counter should sell it), skin removed
• Finely grated zest of 4 limes
• 1 lime for garnishing
• 5 tsps soy sauce
• 3 tsps sesame oil
• 2 tsps black sesame seeds
• 1 tsp cayenne pepper
• 3 tbsps finely chopped coriander leaves
• 1 large ripe avocado
• 4 tbsp mayonnaise
• 11/2 tsp wasabi paste (or to taste)
• Loaf of sourdough bread

Method

Step 1: Chop the salmon into small cubes (around 1cm), being careful to trim away any of the purplish grey flesh that is sometimes found under the skin. Place in a large mixing bowl.

Step 2: Add the lime zest, soy sauce, sesame oil, sesame seeds, cayenne pepper and coriander. Stir well. Chop the avocado into 1cm cubes and stir into the salmon. Leave the mixture covered in the fridge for around an hour or until ready to serve.

Step 3: Mix the mayonnaise little by little into the wasabi paste, stirring well so that there are no lumps, and leave this in the fridge too.

Step 4: Thinly cut the sourdough bread into eight slices. When you are ready to serve, toast the thin slices of bread either in a toaster or under the grill, being careful not to burn them. While the bread is toasting, scoop a quarter of the salmon and avocado mixture into a ramekin and turn out onto a plate – the sesame oil should prevent it sticking to the sides. Repeat for the other three plates, add a dollop of the wasabi mayonnaise to the side of each and finish with a couple of sourdough bread toasts. Alternatively, serve the salmon in Chinese soup spoons for more of a canapé effect.

Courtesy of Stylist reader Katie Camp

47. Egg Fried Rice

Ingredients

• 1 x 280g tray of Veetee Dine In Basmati rice
• 1 tablespoon vegetable oil
• 1 large egg, lightly beaten
• 1 tablespoon sesame oil
• Half a red onion, sliced
• ½ red pepper, sliced
• A handful of green peas
• 3 spring onion bulbs, sliced
• 5 green beans, sliced
• ½ carrot, julienne sliced
• 3 dessertspoons of light soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons rice wine vinegar
• Freshly ground pepper to taste

Method

Step 1: Heat one tablespoon of oil in a pan/wok. When the oil is very hot, add the beaten eggs to the wok/frying pan, and cook for few minutes. Remove egg from wok and set aside.

Step 2: Microwave Veetee Dine In Basmati rice according to instructions.

Step 3: Heat one tablespoonful of sesame oil in the same pan/wok, then add the onion and stir fry for a few seconds, before adding all the vegetables together.

Step 4: Add the Veetee Dine In rice to the pan/wok, then mix in all other remaining ingredients, along with the cooked egg.

Step 5: Mix gently, season to taste and serve hot.

Recipe from Veetee DINE-IN

48. Tandoori style salmon/swordfish with green pea relish

Ingredients

For the first marinade:

• ½ teaspoon ginger paste
• ½ teaspoon garlic paste
• 1 teaspoon salt
• 1 teaspoon finely ground white pepper
• 1 teaspoon vegetable or corn oil

For the second marinade:

• 2 tablespoons cream cheese
• 2 tablespoons Greek yogurt
• 1 teaspoon mustard seeds, ground
• 1 tablespoon wholegrain mustard
• 2 green chillies, finely chopped
• 1 tablespoon single cream

Method

Step 1: Pat dry the fish on a kitchen paper, rub in the marinade ingredients and set aside for 15 minutes.

Step 2: Meanwhile, make the second marinade. Put the cheese in a small bowl and rub it to a paste with your fingers (a teaspoon of flour could be added to help prevent lumps forming).

Step 3: Add the yogurt and mix to a smooth paste, then add the mustard seeds, wholegrain mustard and chillies and finally mix in the cream.

Step 4: Heat the oil in a large ovenproof frying pan, add the fish and sear for about 1½ minutes on each side. Remove from the heat and spread the second marinade over the fish. Transfer to an oven preheated to 200°C and cook for 10 minutes.

Green pea relish:

• 300g fresh or frozen peas
• 2.5cm (1-inch) piece of fresh ginger, chopped
• 3 garlic cloves, chopped
• 3 green chillies, chopped
• 1/2 tsp salt
• 1/2 tsp sugar
• 1.5 tbsp mustard oil
• 1/2 tsp mustard seeds
• 10 fresh curry leaves
• Juice of 1/2 lime

Step 1: Place the peas, ginger, garlic, green chillies, salt, sugar, and 1 tablespoon of the mustard oil in a food processor and blitz to a smooth purée. Transfer to a bowl.

Step 2: Heat the remaining mustard oil in a small pan, add the mustard seeds and curry leaves and let them crackle. Remove from the heat and pour the mixture over the pea purée.

Step 3: Check the seasoning and finish with the lime juice.

Recipe courtesy of cinnamonsoho.com

49. Norwegian crab, red onion & parsley linguine

Ingredients (serves 4)

• 1 large red onion, finely chopped
• 3 tbsp olive oil
• 2 cloves garlic, crushed
• 1-2 red chillies, finely chopped (optional)
• Generous bunch of flat leaf parsley, leaves roughly chopped
• 300g crab meat (or equivalent weight of peeled cooked prawns)
• Salt & freshly ground black pepper
• 450g dried linguine

Method

Step 1: Heat the olive oil in a frying pan and gently sweat the onion for 10 minutes until it is soft and translucent.

Step 2: Add the garlic, and chilli if using, and fry for a further minute or two.

Step 3: Add the parsley and crab meat and stir well to mix. Season to taste with a little salt and freshly ground black pepper.

Step 4: Whilst the onion is softening, cook the pasta until al dente in a large saucepan of salted boiling water. This will take 9-12 minutes, be guided by the instructions on the packet.

Step 5: Drain, reserving a couple of tablespoons of cooking water, and toss in the crab sauce. Add a little of the cooking water to loosen it up a little and serve immediately.

Recipe courtesy of Norwegian Seafood.

52. Caramelized Fenland Celery Tarte Tatin with Parmesan & Sage crust

Ingredients

Pastry:

• 100g cold butter, cut into 1cm dice
• 200g plain flour
• 8 sage leaves, finely chopped
• 25g parmesan, finely grated
• Pinch of salt

Filling:

• 2 whole bunches of Fenland celery, remove outer leaves and trim roots but do not separate out the sticks
• 50g unsalted butter
• 1tbsp olive oil
• 1tbsp dark brown sugar
• 1tbsp balsamic vinegar
• Salt and freshly ground black pepper
• 25g freshly grated parmesan to sprinkle

Method

Step 1: Pre-heat the oven to 180C.

Step 2: Make the pastry in a large bowl by tossing the diced butter in the flour, sage, parmesan and a pinch of salt. Add just enough ice-cold water, about 6-8 tablespoons, to bring it together into a firm dough that is not too sticky. There should be no loose pieces of fat or flour left in the bowl.

Step 3: Turn onto a floured work surface and roll into a rectangle of about 1 cm thick. Fold the top third into towards you into the middle, and the bottom third up over it - just like folding a letter. Turn the pastry by 90°, roll out to a rectangle again and repeat the folding. Repeat this turning, rolling and folding process 4 or 5 times, keeping the board and rolling pin lightly floured. Wrap the pastry in cling film and chill for at least an hour before using.

Step 4: Whilst the pastry is chilling, make the filling. Cut each Fenland celery bunch into half through the root, then each half into quarters leaving you with 8 pieces. Melt the butter with the oil in a frying pan that can go in the oven.

For more recipes, visit fenlandcelery.com

53. Pink Lady Apple, Prawn and Pork spring rolls with Apple and Sweet Chilli dip

Ingredients

Filling:

• 150g raw shelled and deveined prawns
• 1½ Pink Lady apple cored and finely chopped
• 250g organic outdoor reared pork mince
• 3 spring onions finely chopped
• 50g fresh bean sprouts rinsed, patted dry and chopped
• 1 medium red chilli deseeded and finely chopped
• 3 cm piece ginger peel and finely grated
• 4tsp light soy sauce
• 1/2 tsp salt
• 1/2 tsp sugar
• 24 x 15cm spring roll wrappers
• 1 small egg beaten with 1 tsp water
• 300ml Sunflower oil for frying

Dip:

• ½ Pink Lady Apple cored and finely chopped
• 8 tbsp sweet chilli dipping sauce
• A few coriander sprigs to serve

Method

Step 1: Finely chop the prawns and put into a large bowl and add all the other filling ingredients up to the pastry wrappers. Mix really well with your hands to combine. Divide the mixture into 24 and put on a tray.

Step 2: Peel off 3 spring roll wrappers at a time and lay some mixture at an angle across a corner and roll once, bring in the sides of the wrapper and roll completely (not to tightly) brush the point of the square with a little egg mixture and secure. Repeat with the rest putting them on a tray and cover with a clean tea towel as you go.

Step 3: Heat the oil either in a large wok. Fry 4 at a time, first on a low heat (this ensures they are cooked through) for 2 minutes without browning. Increase the heat to 175C and fry until golden and crisp, drain on kitchen paper.

Step 4: To make the dip mix the apple into the chilli sauce and serve with the hot spring rolls. Scatter over the coriander springs.

Visit pinkladyapples.co.uk for more recipes

54. Victoria Sponge Cake

Ingredients

• 175g butter, soft
• 175g caster sugar
• 3 fresh eggs
• 175g self-raising flour
• 250ml double cream
• 1 tsp vanilla bean paste, or vanilla extract
• 1 tbsp icing sugar and extra for sifting
• 400g Sweet Eve Strawberries
• 4 tbsp strawberry jam (optional)

Method

Step 1: Pre-heat the oven to 180C. Butter and line two 18 cm sandwich tins with baking parchment.

Step 2: Beat the butter and the sugar till pale and fluffy. Add the eggs, one at a time, beating well. Fold in the flour, one spoon at a time.

Step 3: Divide the mixture evenly between the tins and level with a knife. Bake in the oven for 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch.

Step 4: Cool the sponge cakes on a wire rack. Hull the strawberries and slice them in half. Whip the cream till quite stiff, mix in the icing sugar and the vanilla.

Step 5: When the cakes are cool, spread the jam on one of the sponge cakes (if using) and spread half of the whipped cream on top. Place half of the strawberries on top of the cream. Place the other sponge cake on top and spread with the remaining whipped cream. Arrange the remaining strawberries in a spiral round the cake.

Recipe courtesy of sweetevestrawberry.co.uk

57. Eric Lanlard’s Popping Candy Eton Mess

Ingredients

• 2 punnets (350g) fresh raspberries, plus a few extra to decorate
• 2 tsp raspberry liqueur (or vodka or grenadine)
• 50g vanilla sugar
• 100g golden caster sugar
• 250ml whipping cream
• 250g mascarpone cheese
• 50g bought or home-made meringues, or meringue nests, broken into pieces
• 2-3 sachets of strawberry popping candy

Method

Step 1: Firstly, make the raspberry coulis. Place the two punnets of raspberries in a saucepan with the liqueur, and cook on a slow heat until the fruit softens. Using a fork, mash the mixture up roughly and leave to cool.

Step 2: In a large bowl, using an electric hand whisk, mix the cream with both sugars to form nice soft peaks. In another large bowl stir the mascarpone until soft, then fold in the cream.

Step 3: Now we are ready to build the mess! In individual glass dishes, in a not too formal way, layer the cream, raspberry coulis and broken meringue pieces, trying to make it look as attractive as possible.

Step 4: Top with the remaining fresh raspberries and, just before serving, sprinkle the popping candy on the top to finish.

From Home Bake by Eric Lanlard (£20, Octopus publishing)

58. Mark Hix’s Chorizo Scotch duck eggs

Ingredients

• 4 Clarence Court Gladys May duck eggs (available from Sainsbury’s and Waitrose) boiled for 5-6 minutes, cooled in cold water and peeled
• 300g good quality Cumberland sausage meat
• 100g cooking chorizo, skinned
• Handful of flour for dusting
• 1 Clarence Court burford brown egg, beaten
• 50-60g fresh white breadcrumbs
• Vegetable or corn oil for deep frying

Method

Step 1: Mash up the chorizo with your hands or a spoon then mix thoroughly with the sausage meat. Divide the mixture into four balls and flatten them into patties. Wrap the meat around each of the eggs evenly, moulding it with your hands.

Step 2: Have three shallow containers ready: flour, egg and breadcrumbs. Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary.

Step 3: Pre-heat about 8cm of oil to 140- 150°C in a large, thick-bottomed saucepan or electric deep-fat fryer. Cook the eggs for 4-5 minutes, turning them every so often. Remove with a slotted spoon and drain on some kitchen paper. Serve with seasonal leaves.

Mark Hix is an ambassador for Clarence Court eggs

59. Leila Lindholm's Aspargus and Goat's Cheese Pizza

Ingredients (serves 6-8)

• 15g fresh yeast
• 300ml lukewarm water
• 2 tsp sugar
• 1 tsp sea salt
• 2 tbsp olive oil
• 75g durum
• Wheat flour
• 350-400g strong bread flour '
• 2 garlic cloves, peeled and chopped
• 5 ripe tomatoes, diced
• 1 tbsp butter
• 1 tbsp clear honey
• 1 tsp white wine vinegar
• Sea salt
• Freshly ground black pepper
• 1 bunch green asparagus spears
• 250g goat’s cheese
• 250g buffalo mozzarella
• 100g black olives, stoned
• 5 sprigs fresh rosemary, chopped
• Olive oil

Method

Step 1: To make the dough, crumble the yeast in a bowl and dissolve in water. Add sugar, salt and olive oil. Add both flours a little at a time, and knead the dough by hand. Cover with a cloth and leave to rise for 45 minutes, when it has doubled in size. Preheat the oven to 250°C. Divide the dough into four and roll each one out thinly on a floured surface.

Step 2: To make the sauce, melt butter in a pan and fry the garlic. Add honey and tomatoes and cook for 20 minutes until the sauce has thickened. Season with vinegar, salt and black pepper.

Step 3: Boil the asparagus spears for 2 minutes. Cool in ice water then cut into bite-size pieces.

Step 4: Spread each base with a thin layer of sauce. Top with crumbled goat’s cheese and torn mozzarella. Add olives, asparagus and rosemary then season with black pepper. Bake in the middle of the oven for 5-10 minutes.

From One More Slice by Leila Lindholm (£19.99, New Holland Publishers)

62. Strawberry and Cream Alaska

Ingredients

Italian Meringue:

• 250g caster sugar
• 125g egg whites

Method

Step 1: Dissolve sugar in a saucepan with a little bit of water, allow it to reach 118°C (use thermometer).

Step 2: At this stage, begin whipping the egg whites on high speed. When sugar reaches 121°C, pour in a thin stream onto the whisking whites.

Step 3: Keep whisking the meringue until cool. Set aside. There is enough meringue to cover 1 Alaska and use for a single portion in frozen white chocolate mousse. (90g meringue for mousse).

White chocolate mousse:

• 150g white chocolate
• 325g whipping cream (Semi whipped)
• 4 egg yolks
• 75g caster sugar

Method

Step 1: Melt white chocolate, set aside in a semi-warm place.

Step 2: Begin whipping the egg yolks on high speed.

Step 3: Dissolve sugar in a small saucepan with a little bit of water. Allow it to come to 121°C, then pour in a thin steam onto the whisking yolks. Allow to whip until cool. Set aside.

Step 4: Fold the white chocolate through the yolk mix, then fold the 90g meringue (from step 1) into the mix.

Step 5: Lastly, fold through the semi whipped cream, Line a mould with silicon paper, then pour the mix into a mould (only ¾ full).

Step 6: Freeze.

Strawberry coulis

• 40g caster sugar
• 30ml water
• 100g strawberries (sliced thinly)

Method

Step 1: Bring sugar and water to the boil, add strawberries, cook on low heat until strawberries soften.

Step 2: Blend until smooth, pass through a fine sieve, place back on heat.

Step 3: Cook until the coulis thickens, set aside.

Strawberry sorbet:

• 100g Caster sugar
• 37.5g Powdered glucose
• 250g Fresh strawberries (pureed)
• 250g Frozen strawberry puree

Method

Step 1: Place all ingredients into a large bowl. Blend until smooth.

Step 2: Churn the sorbet in the ice cream machine, keep frozen.

Step 3: Fill the remaining ¼ of the mould with the sorbet, place back in freezer until all frozen.

Forming the Alaska:

Step 1: From the freezer, turn out the frozen Alaska onto a cold tray.

Step 2: From step 1, use the remaining Italian meringue to cove the Alaska evenly on the outside.

Step 3: Once covered, place back in the freezer.

Step 4: Once frozen, cut a couple of pieces of Alaska (about an inch thick) and place on a cold plate.

Step 5: With a blow torch, torch only the meringue until light brown.

Step 6: Garnish with sliced strawberries, mint and strawberry coulis.

From the Seafire menu at The Palm, by Joe Hlusko

63. Vanilla sponge with blackberries and cream

Ingredients

• 200 grams butter unsalted
• 200 grams caster Sugar
• 3 free range eggs at room temperature
• 200 grams Self Raising Flour
• 1 tsp. pure vanilla extract blend
• 2 tbsp milk
• Blackberries washed and halved
• 150 ml double cream whipped
• Caster sugar to dust

Method

Step 1: Preheat the oven to 180°C, 160°C fan, Gas Mark 5. Prepare the sandwich tins (2 x 7in sponge tins) by lining with baking parchment.

Step 2: Cream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy.

Step 3: Add the eggs in 3 parts, beating well after each addition so that the egg is well incorporated. Add the vanilla. Sift the flour into the mixture and fold in lightly with a metal spoon, until the mixture is even. Add the milk and mix. Spoon the mix into tins and bake for 25 minutes, or until a skewer inserted comes out clean. Remove and cool on a wire rack.

Step 4: To assemble the cake, put a dab of cream in the centre of the serving plate, and top with one of the cakes. Spoon the whipped cream all over the base and sprinkle over the halved blackberries. Top with the other cake and decorate with strawberries. Sift over the caster sugar and serve.

For more great Red Tractor recipes, visit RedTractorWeek2012

64. Celery and Blue Cheese Soup

Ingredients

• 50g butter
• 1 large head of celery, trimmed and sliced
• 1 medium potato, peeled & diced
• 1 onion, chopped
• 600ml vegetable stock
• ½ tsp Bart Celery Seeds
• 150ml single cream
• 150g blue cheese

Method

Step 1: Heat the butter in a large pan. Add the celery, potato and onion and stir. Cover the pan and cook gently for 10 minutes, stirring from time to time.

Step 2: Add the stock and celery seeds and bring to the boil. Reduce the heat, cover and simmer for 30 minutes or until the vegetables are tender. Stir in the cream.

Step 3: Blend the soup until smooth then return to the heat. Crumble.

Recipe provided by Bart Ingredients. For more recipes visit bart-ingredients.co.uk

67. Chicken and Chorizo Jambalaya

Ingredients

• 2 tbsp oil
• 225g cubed chicken breast
• 225g cubed chorizo sausage
• 3 chopped celery sticks
• 1 chopped red pepper
• 1 chopped green pepper
• 2-3 tsp Bart Creole Spice Blend
• 250g rice
• 200g can chopped tomatoes
• 600ml chicken stock

Method

Step 1: Heat the oil in a pan and add the chicken and sausage. Cook until browned. Remove to a plate.

Step 2: Fry the celery, red and green peppers for 3 minutes, then return the meat to the pan.

Step 3: Add 2-3 tsp of Creole and cook for 2-3 minutes. Add the rice, tomatoes and chicken stock. Bring to boil and stir. Cover and simmer gently for 20 minutes or until the liquid is absorbed.

Recipe provided by Bart Ingredients. For more delicious recipes visit bart-ingredients.co.uk

68. Chilli Beef with Avocado Salad

Ingredients

• 1 tsp Bart Delicatessen Garlic in
• Sunflower Oil
• 1 tsp Bart Delicatessen Chilli in
• Sunflower Oil
• 3 tbsp balsamic vinegar
• 4 rump steaks
• Olive oil for brushing
• 2 small avocados, peeled and sliced lengthways
• 2 tsp Bart Delicatessen Basil in
• Sunflower Oil
• ½ cucumber, halved & sliced
• 1 small red onion, thinly sliced
• Juice of 1 lime
• 1 tbsp olive oil

Method

Step 1: Place the garlic, chilli and balsamic vinegar in a shallow, non-metallic dish. Mix together then add the steaks and turn to coat thoroughly.

Step 2: Meanwhile, prepare the avocado salad. Place the avocado, basil, cucumber, onion, lime juice and olive oil in a bowl and toss together gently. Set aside.

Step 3: Preheat a ridged grill pan. Remove the steaks from the marinade and pat dry with kitchen paper. Lightly brush with oil and cook on the grill for 2-4 minutes on each side, depending how you like your steaks done.

Step 4: Divide the salad between 4 plates and top with the steaks.

Recipe provided by Bart Ingredients. For more recipes visit bart-ingredients.co.uk

69. Crab Cakes with Chilli Dipping Sauce

Ingredients

Chilli Dipping Sauce:

• 3 tbsp Bart Fish Sauce
• 1 tbsp sunflower oil
• 2 tsp Bart Chilli in Sunflower Oil
• 1 tsp Bart Garlic in Sunflower Oil
• 2 tsp Bart Tamarind Paste
• 2 tsp brown sugar
• 3 spring onions, finely chopped

For the Crab Cakes:

• 250g fresh crabmeat
• 2 spring onions, chopped
• 1 tsp Bart Ginger in Sunflower Oil
• 2 tsp Bart Coriander in Sunflower Oil
• 2 tsp Bart Red Thai Curry Paste
• 1 tsp Bart Fish Sauce
• 1 tbsp mayonnaise
• 40g white breadcrumbs
• Flour, for dusting
• 2 tbsp oil
• Salad leaves to serve

Method

Step 1: To make the dipping sauce, mix together all the ingredients and set aside. To make the crab cakes, mix together the crabmeat, spring onions, ginger, coriander, red Thai curry paste, fish sauce and mayonnaise. Stir in enough of the breadcrumbs to hold the mixture together. Form the mixture into 8 patties and dust with flour.

Step 2: Heat the oil in a frying pan and fry the crab cakes for 3 minutes on each side.

Step 3: Serve the crab cakes with the dipping sauce and some salad leaves.

Recipe provided by Bart Ingredients. For more recipes visit bart-ingredients.co.uk

72. Calabrian Lemon Tart

Ingredients (serves 6)

Pastry:

8 oz/250g plain white flour

4 ½ oz/125g cold unsalted butter, chopped

4 oz/100g/1/2 cup caster sugar

1 egg and 1 egg yolk

flour for duting

butter for greasing

Filling:

• 8oz/250g di ricotta
• 1/2 quantity basic custard (see page 00) OR about 8 tbsp ready made custard
• 1 egg
• 4oz/100g caster sugar
• Grated zest of 4 unwaxed lemons

Method

Step 1: Gently knead together the flour, butter, sugar, egg and egg yolk to make a soft pastry dough. Cover and chill until required.

Step 2: While the pastry is resting, make half the quantity of the basic custard. Leave to cool.

Step 3: Beat the ricotta into the custard, then add the sugar and the lemon zest. Mix together thoroughly.

Step 4: Pre heat the oven to 180C

Step 5: Take the pastry out of the refrigerator, and roll it out carefully with a lightly floured rolling on a sheet of non stick baking paper. Carefully transfer the rolled out pastry sheet into a lightly buttered 20cm tart tin. Trim it carefully to fit and discard excess pastry and paper.

Step 6: Pour the lemon filling into the tart case and bake in the oven for 30 minutes.

Tip: Serve cold with a small glass of limoncello for a delicious grown up dessert.

Recipe courtesy of Valentina Harris

73. Italian Pesto Burgers with Roasted Peppers

Ingredients (serves 4)

• 5 level tblsp Sacla' Sun-Dried Tomato Pesto, plus extra to serve
• 
4 rounded tblsp mayonnaise

• ¼ cucumber, roughly grated
• 
4 rounded tblsp soured cream

• 500g minced beef
1 large clove garlic, peeled & crushed

• 4 ciabatta rolls, halved & the insides lightly toasted
• 
Small handful baby spinach leaves (optional) 
• 
¼ x jar Sacla' Char-grilled peppers 
Sacla Classic Basil Pesto,Fresh Coriander or Wild Garlic Pesto,
• 
Salt and freshly ground black pepper

Method

Step 1: Mix 1 tablespoon of the sun-dried tomato pesto with the mayonnaise and separately stir the grated cucumber into the soured cream (pat the grated cucumber dry on some kitchen paper first).

Step 2: In a large bowl, combine the beef, garlic, the rest of the sun-dried tomato pesto and some seasoning and then divide the mixture into 4 and shape into about 4 burgers.

Step 3: Put a medium-sized non-stick frying pan over a high heat, add the burgers, then reduce the heat down to medium. Fry for about 4 minutes on either side until cooked through and nicely browned. Transfer to some kitchen paper to drain.

Step 4: Layer up the ingredients in the ciabatta rolls, starting with the tomato mayonnaise, followed by the burger, then some spinach leaves (optional) and 2 red pepper strips, finishing with a good dollop of the cucumber soured cream. Serve with accompanying bowls of sun-dried tomato pesto and some green pesto. Buonissimo!

Recipe courtesy of Sacla